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This Egg Masala Curry will get ready with just the ingredients available in your pantry. This delectable curry is either served with flaky parathas or steamed rice, and it taste is out of the world.

Serves 4


5 Hard Boiled Eggs, peeled 1 tablespoon Coconut Oil 1 teaspoon Mustard seeds 1 Cinnamon (small stick) 5 Peppercorns (lightly smashed) 2 – 3 Green Chillies (slit lengthwise) 1 teaspoon finely chopped Ginger (or ginger paste) 7 Garlic cloves (smashed and roughly chopped) or garlic paste 2 medium sized Onions (finely chopped) 3 large Tomatoes (finely chopped) 1/2 teaspoon Turmeric Powder 1 teaspoon Coriander Powder 1/2 teaspoon Chilli Powder

1 cup water to taste Salt


1. In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chillies. Once everything starts spluttering, add ginger, garlic and onions.

2. Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chilli powder and salt. Let the tomatoes cook till they are soft. Add 1cup of water.

3. Stir and bring this to a boil. Simmer till the gravy reduces slightly and becomes thicker. This will take about 5 mins. At this point, add a little more water if you need to adjust the consistency.

4. Adjust seasoning, Stir a few times, without letting it come to a boil and turn off the heat. Gently add the eggs in the curry, and cover and let it sit for five minutes before serving.

Served with flaky parathas or steamed rice.


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